Banana Cinnamon Teacake {AIP, GAPS, SCD, Paleo}

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The run up to Christmas has me feeling festive a little earlier than usual. Michael Bublé sings to the sounds of my efforts in the kitchen and I think we make a pretty good pair. Of course, all this happens whilst the children are at school, MB may sing his heart out between 9-3 but the small people just don’t feel the same as I do. We put our tree up on Saturday (I’ll show you that next time), which to me means the festivities are well and truly a-happening. And I cannot believe that this week sees the end of School for the year. Time flies by and there is still much to be done.

But at least we have cake. And I can’t tell you how pleased I am with this one with banana and cinnamon. You see the combination of AIP and GAPS has left us feeling somewhat deprived of baked goods and given this one’s free from pretty much everything, with not an unhealthy ingredient in sight, it seems unlikely that you’re gonna love it. But you are, thishits the spot, people. We’re back in business!

We’ve tried this in all manner of ways. Cut into whilst still warm (tendency to fall apart), cut it once completely cold and you will find it more cakey in texture and very slightly on the crumbly side. If you wrap it up and keep in an airtight container overnight it will be teacake-like in texture and hold up nicely!

Oh and on the subject of winners, you’ll be wanting to know who gets the e-book Giveaway from the last post. It’s Yvonnee who said “I have been following the AIP diet for six plus months and also have had to eliminate garlic and onions so I’m always looking for recipes to keep me on track – I am determined to heal my gut – I need more inspiration and the reviews tell me I may find it in Angie’s cookbook.” Congratulations Yvonnee, you’ll be receiving a nice early Christmas gift in your inbox very soon!

banana cinnamon teacakePutting a baking sheet in the oven from the start helps to give the cake a boost from the bottom up, ensuring you get a well risen loaf. (makes one 9×5 inch loaf)Print the recipe here

Place a baking sheet into the oven and preheat to 350F / 180C. Line a 9 x 5 inch loaf tin with parchment paper.

Put the bananas, fat and honey into a bowl and, using a stand or handheld mixer, combine thoroughly. The shortening will probably look a bit ‘splitty’ at this point but don’t worry, forge on! Sift in the coconut flour, cinnamon, baking soda and salt. Mix again until combined.

Now make the gelatine eggs. Put the gelatine, lemon juice and tepid water into a small bowl and mix until thoroughly combined. Add the boiled water and whisk quickly until the gelatine has melted and the mixture looks frothy. With the motor running, pour the gelatine eggs into the bowl and whizz again for a few seconds to fully incorporate the ‘eggs’.

Put the mixture into the prepared tin, level the surface and place onto the hot baking sheet. It may look a little odd as you’re scooping it out of the bowl but this is normal. Cook for about one hour until nicely browned and firm to the touch. Allow to cool in the tin for 2 hours, before transferring to a wire rack to cool down completely.

Teacake will be ready to eat when it is completely cold (resist the temptation of eating it warm as it will likely fall apart) but you will find it more cakey in texture and slightly on the crumbly side. If you wrap it up and keep in an airtight container overnight it will be more like a teacake and will hold up to having shortening spread onto it.

What on earth are you talking about Amanda. Freezing? 😉
It keeps well for up to three days in an airtight container that much I do know but that’s the longest I have been allowed to have it hanging around. But to be serious, yes I am sure it’s freezable. Normally things with gelatine don’t do well once thawed but I would be very surprised if that was the same for cakes. You will have to let me know, because I am sure I’ll never get to find out! And yay to crooning Michael and rolling eyes 🙂

Hi Sarah, I can’t think of anything you could use instead I’m afraid. The most obvious substitution is almond flour but obviously that isn’t AIP. We don’t do starches in our house so coconut flour is the only thing I can bake with. I think you will find that Tigernut flour would be the best option to investigate but will be a poor substitute, the ratios of ingredients would be totally different as would the end result 🙁

Flax seeds aren’t AIP I’m afraid as they are known to cause irritation to the gut. They are actually a Phase II reintroduction food. Good to hear they work for you Joan, and I hope your GB issues are being sorted 🙂

Hi Kay, I have deliberately kept the sweetener to a minimum but I guess you can probably reduce it further but only slightly, to say 1/3 cup. Too much and the texture will be denser, drier and the cake won’t keep as long. Hope that helps.

Hi Heather. Thanks for pointing out the non-working link. Actually the shortening I recommend is organic palm shortening, and this is absolutely fine to use. Your link with foods NOT to eat refers to vegetable shortening which is hydrogenated and therefore definitely not fine.

I don’t tolerate beef or pork very well, so my gelatin powder choices are limited, and I cannot touch lemon! Do you think it would work to use a cream of tartar/baking soda mixture with some water and extra honey to give it the lift? Or is that just changing everything too?

Thanks Rheagn. The point of the gelatine is to replace the eggs as a binding agent so you could think about using the vegetarian equivalent, agar agar. I am fairly certain you would dissolve it in the same way as described in the recipe (check the instructions on the packet), and using the same quantities. Bear in mind there will probably be a different end texture though. And instead of lemon juice you could use apple cider vinegar.

Thank you for posting something that I can eat. I appreciate this so much! I am unable to return to eating eggs or almond flour, so this recipe is a real welcome to find. Thank you for clarifying the details of the gelatin egg. I have seen many versions. I f you have other recipes like this using gelatin, I would truly appreciate you sharing them. I have made pumpkin pie and coconut milk banana pudding with gelatin, but not a bread. I will make this tomorrow. Have you made this in a muffin pan as well?. Merry Christmas!

Hello Kathy, I’m so pleased you have found a cake you can eat .. we all feel just the same as you do! I haven’t made this as muffins but it should be fine, just cook for a shorter time .. at a guess I would say around 40 minutes but I’m afraid you will have to be the judge of that. As for other baked goodies, yes there are some in the pipeline but nothing to post just yet. However I think there’ll be something you’ll approve of 🙂 . In the meantime, I hope you enjoy this recipe and a very Merry Christmas to you!

This recipe was a lifesaver for me over Christmas! I am the only member of my family on AIP and I brought this cake with me to our son’s house. It keeps well. Everyone loved it. I used coconut oil as can’t get palm shortening in Wales. Thank you so much xx

Hi! I’m just wondering…is the batter supposed to be fluffy or almost frothy? I tried making muffins but they sank after coming out. A lot of the gelatin hardened before it really incorporated, so might that have somehow affected them? Anyway, they smell great, so hopefully they’ll taste equally good once they’re cooled!

Hi Allison, the batter will look quite fluffy after mixing. There are many reasons why cakes sink after baking, such as wrong temperature, opening the oven door too soon or you didn’t cook the muffins long enough. It is the baking soda’s job to rise the mixture and not the gelatin’s and the hardening of the gelatin can happen if you’re not working quickly enough or the mix was just too cold so it started setting on contact. The muffins will still taste good but you will have some stringy bits of gelatin to pick out, don’t worry too much about that. I hope you enjoy them anyway 🙂

I’m afraid neither flaxseed nor xanthan gum are AIP approved so I never cook with them. The cake is only crumbly if you cut it once it has cooked/cooled. I do talk about texture in the recipe and recommend that you leave it, ideally until the next day, in which case it isn’t crumbly at all.

No worries, your English is perfect Gema. Sorry but neither Aloe nor Flaxseed are AIP-friendly. By the way, there is an excellent Spanish AIP blog (which just happens to be written by Slightly Lost Girl http://www.slightlylostgirl.com, mentioned in my previous comment to you). This blog is called http://www.lachicapaleo.com. You should go check her out 🙂

Thanks Kate for all. The most complicate for me is the coffee in the morning but I think it’s very bad for my stomach, I have gastritis cronic. But I need something for don’t sleep but I don’t know what. And with milk, which is posible? Only coconut milk? What could I drink in the morning to have more energy?

Hi Gema. I’m sorry to hear you’re suffering. Do you drink bone broth at all? That is by far the very best thing you can do for your digestion as it is fantastic for helping the body to heal. Make yourself a rich broth with cooked, raw or a mixture of good quality bones and drink that on a frequent basis. Here’s a recipe for broth that is made in a pressure cooker (http://autoimmune-paleo.com/pressure-cooker-bone-broth/) – don’t worry if you don’t have a pressure cooker, you can just as easily make broth in a slow cooker, cooked on the gentlest heat on your stove top or on a low temperature in your oven but for a much longer period of time. As your gut starts to heal you will find you have more energy, however it is advisable that you find yourself a good practitioner who can order tests for you if you haven’t already addressed this, as there may be underlying issues that cannot be helped with food alone.

Sorry and excuse me for my english. I’m trying write the best posible, but it’s difficult for me. Thanks and very kisses for you. I loved your block; it’s very interesting for me. I’m learning a lot. I’m very ploff now but I hope this change soon

So I just realized I have tried three of your recipes in the last three days and posted about each one, which I rarely do! Another hit – this is so tasty!! We had some as dessert with some of the Lemon Fluff on it as a topping – divine!! Thanks so much, Kate. I so appreciate you sharing your expertise with cooking and making it AIP friendly!! Best, -K

The cake is already dense so I don’t think it would be a good idea to miss out the baking soda, given the baking soda is there to help it rise. Do you have a neighbour who may be able to help you out? Just be sure to check it’s gluten free if you do.

You have made my day! In one of the posts, you mentioned using agar agar instead of grass fed gelatin, with which I don’t do well. I’ve missed a binder in so many AIP treats and this could be the answer to it. Can’t wait to experiment. Thank you!

Kate, this is a wonderful recipe. You are a genius at devising GAPS/AIP recipes. I wanted to make it more of an everyday recipe for myself, so I experimented by leaving out the honey and substituting coconut cream (the denser part that settles in a can of coconut milk), and it came out great. I used a larger round pan, rather than a loaf pan, so as to create a thinner layer. And I cooked it for 50 minutes, it’s still sweet from the bananas and super tasty. Thank you!

When you say “wrap it up and keep it in an airtight container”, what do suggest wrapping it with? Parchment? Keep it on the counter or in the fridge? Also, mine didn’t rise. I used two regular eggs, but followed the rest of the recipe as is. I even sifted the dry ingredients. Any idea why no rise? The only time I opened the oven was at 50 minutes to check the sticky pudding.

I wrap it in parchment and put it in a glass container with a well fitting lid and keep it in the fridge. If I freeze the cake I use parchment and then plastic wrap. You won’t really get much of a rise, because the bananas and coconut flour are heavy you achieve a dense and sticky cake, not a light and airy one. But it shouldn’t sink, either. If that happens you haven’t cooked it long enough. All the same, next time I would be tempted to use a third regular egg and ensure you don’t over-mix the batter once the dry ingredients are added. Hope that helps 🙂

It does help 🙂 The cake didn’t sink so I think all is well. It seems to have a good consistency. Both kids (14&18) gave it two thumbs up. So far we’ve had it with real butter (for those who can eat it) and I just had some with coconut butter. It was delicious! I plan to make it again with the gelatin eggs. I was out and got impatient when I found the recipes. Plus the bananas wouldn’t have lasted until my shipment came. I will let you know how it compares to the recipe with real eggs. Thanks again!

I wanted to let you know, and anyone else reading and curious; I made the teacake again with the gelatin “eggs”. Now while I think it may have been slightly undercooked, it was still BETTER with gelatin vs eggs! The texture is nicer, more firm, and has a slight hint of the lemon flavor from the gelatin “eggs”. No one is missing out on this recipe 🙂

Hi Rachel, I haven’t tried this with anything other than banana but if I did, I would start with 1+3/4 packed cups of canned pumpkin and add a little more if you think it looks dryer than with bananas. If it looks a little too sloppy, add a tablespoon of coconut flour. Seeing as you’ve already made the original, aim for the same consistency and all should be well.

Honesty this is the best AIP cake recipe I have ever tried!! I couldn’t find coconut shorterning at the store so I used 1/3 cup cooconut oil instead and it turned out wonderful!! Thanks a lot for this amazing recipe!

I apologize if this was already answered, as I admit I didn’t got through all of the comments…I have been able to successfully put eggs back into my diet. I was wondering if I can use eggs with this recipe?? If so, would it be 3, as you made it with 3 gelatin eggs? Also, could I substitute coconut oil for the palm shortening? And if so, what do you think that measurement would be?

Kate,
I’m in Italy, and I can’t find powdered gelatin anywhere – only sheets. The packet says 12 grams of gelatin is indicated for 500grams of jelly. Do you know how I might translate that into a gelatin egg? How much jelly does 1 teaspoon of gelatin make?.
Thanks!
A

Oh gosh Angie, that is a tricky one. Gelatin has different strengths depending on where it’s from and what brand, so all I can do is head you to this site, hope you’ve got a good mathematical brain (unlike me) and you’re prepared to experiment. Go on the side of caution rather than overuse and let me know how you go. 🙂http://www.davidlebovitz.com/2009/04/how-to-use-gelatin/

Goodness – just looked at that article – it’s so complicated – sheets, packets, powder – and then, no consistency between brands. Yes, as you say, I’ll just have to start experimenting. Thanks for the link. I’ll add your brand of gelatin to my US / UK shopping list!

Amazing!!! I made these into mini muffins and used what I had on hand for substitutions. Used 2 bananas and a black plantain with 2tbsp of pumpkin puree and 2tbsp of unsweetened applesauce to make up for the loss of creaminess from the third banana. Only used 1/8c grade b maple syrup (because that’s all I had left), and 1/2c coconut oil because I had no shortening. Prepped everything with your instructions and baked at 350 for 30ish minutes. After 2 hours in the fridge, they’re perfect muffin consistency!!! I’m so excited to finally have an aip baked good recipe that isn’t insanely time and ingredient intensive. Thanks so much!!

I really (REALLY) can’t do gelatin, but the rest of the family can and they LOVED this bread! It’s hard to find a good AIP bread, especially one that isn’t a pain to make, and this fits the bill. The kids (10 and 11) really enjoyed having something akin to normal in their lunches this week, and this will totally be in the “make weekly” pile! THANK YOU!!

Ah, I love this comment. My own kids (12 and 15) feel just the same about this recipe, they request it for their birthdays and it was our Christmas cake too. It works equally well as a round iced, decorated cake and muffins. So pleased your family enjoy it but I’m sorry you can’t join in 🙁

Question re: directions/ “leave it in pan for 2 hrs”…… Does that mean…in oven turned off, or in pan outside oven but still on baking sheet, or out of oven on say a wood cutting board??? This is in the oven, waiting with drooling anticipation. Have loved your lemon tart and 85 AIP breakfast ebook, esp the thinly sliced liver ( used lamb liver from US wellness meats), mushrooms, spinach recipe. Made enough to have for breakfast for four days…yay!!

Hi Brenda, I’m so pleased you’re enjoying my recipes, thanks for popping in and letting me know 🙂
To answer your question, take the pan out of the oven and let it sit on the counter top (wooden board, wire rack, whatever) for the 2 hours so it can cool down. Anything baked with coconut/gelatin will be fragile for some time to come which is why it’s a good idea to leave it alone. If you take it out of the tin straight away it will fall apart. So after the 2 hours, you can wrap it up and let it set up completely. You can hurry it up in the fridge if you like. Just don’t try and cut the cake until it feels good and firm. Enjoy 🙂 🙂

I’m trying to figure it out, but I just made this as well as the butternut rosemary cake, followed the recipes exactly and they both tuened out soggy and flat and not good.
Any suggestions? I’m not sure what went wrong. I did use ACV in place of lemon juice but that was the only change I made.

Hi Karianna. There are several possible answers. It’s unlikely the ACV made a difference, although you should use less than lemon juice (say 1 tsp):
1. Gelatin egg. Make sure you use gelatin rather than collagen. Gelatin sets, whereas collagen does not.
2. You have not left it long enough before cutting into. The cake needs to rest in order to firm up. Once cooled down, it needs to sit in the fridge (preferably overnight) to be sturdy enough for cutting into. If you cut too early, it will fall apart.
3. Too short a cooking time. The cake is ready when it feels firm on top and is starting to pull away from the sides of the parchment.
It’s also a good idea to use an oven thermometer, and a preheated baking sheet, to ensure the cake cooks the same as in the recipe.

Thank you so much for such a quick response, I have been dealing with autoimmune for two years… Found out I had it one week after getting married. It has been a huge struggle food wise. Maybe you could answer a few questions.
For the ACV is it 1 TSP for 3 eggs or for 1?
I did everything else you said but I am going to give it another go in the morning. I am going to try tallow instead of shortening (I’m pretty sure it is a allergy). Also, could I sub maple syrup for the honey?

Once again, thank you. Your blog, your story, and the food you cook has given me a glimmer of hope and has encouraged me to keep trying even when things are failing or falling apart.

I’m so sorry you’ve had a rough time but there is definitely hope, once you get into a routine with this protocol and you see positive things happening, it’ll all be worth it. I’m really pleased you’re encouraged by the recipes I’m creating for my family, that’s why I keep on doing what I’m doing – well, that and motivation for me to keep it up too 🙂
As for the ACV, I would use 1 tsp total, but you will need to add a little extra tepid water to compensate for the absence of lemon juice. So add an extra 1 tablespoon of water for this purpose and the mixture should be good. I haven’t tried the cake with tallow, it works extremely well with coconut oil if you fancy using that, otherwise you are experimenting but I would be surprised if it doesn’t give you good results. The flavour of the cake is certainly strong enough to take the tallow on. However I would say if you are OK with coconut oil I suggest you use that for the first time, just whilst you get the texture sorted, because I know it’s been tried and tested. Also, using maple syrup is fine instead of honey, it will just have a slightly different end flavour.
Before you start mixing, why don’t you have a read of my notes on using gelatin eggs, which is right here.
Good luck and let me know how you get on 🙂

Hi, this recipe looks amazing, I will definitely try it. I am just confused about the gelatin eggs. Are the ingredients under gelatin eggs for one egg? Do I need to use three of these? That would mean I need 9 tablespoons of gelatin for one cake?
Can you tell, I’ve never used gelatin eggs before but I want to try.

Hi Conny, thanks for popping in. The recipe is written in its entirety so you are going to use 3 tablespoons of gelatin. Before you make the cake have a read the section on gelatin eggs here which will help you through the process.

I have been AIP since feb 2015 this is my first succsessful baked item since i have had since started i did use pumpkin not banana an i used coconut sugar an a little maple syrup as i can not tolerate honey an i used regular egggs 3 of them i have re introduced them thanks so much i also added a few dried cranberries even my non paleo husband said it was really good

Ugh I can’t wait to eat mine! I pulled it out the oven and it smells and looks amazing! I made a few changes .
I’ve been craving sweets so I added more honey and some coconut sugar. Also some vanilla extract. Instead of coconut flour (my sister isn’t a coconut fan) I used sweet potato flour. I also don’t have the palm shortening so I used coconut butter 🙂 two hours might be cut short ! Thank you! I’m definitely keeping this recipe around

Wooow, what a delioucccious cake!!! It turned out perfect!!!
I ajusted it slightly: instead of honey, i added 6 madjool dates after i soaked them in hot water for 10 minutes….. Yammmm tastes like banana caramel cake!!!!!

I’ve been working on this recipe to get it to cook properly and I’m still not sure what I’m doing wrong. It tastes delicious, but comes out gummy (after waiting 24 hours to cut into it). I’ve checked that I’m using Gelatin not collagen, tried different pans (glass, metal, stone), tried more ripe, less ripe and frozen bananas, and am otherwise using the recipe as written. I take it out before it is firm because if I leave it longer it will burn (I tried putting foil over it to see if that would slow down the browning, but it still doesn’t cook through before becoming very dark). I’ve tried a cooler oven for a longer period of time (with and without foil) and still no luck with it getting too dark before cooking through. It does pull away from the edges of the pan, but is still soft over the entire surface (even the edges). I’m running out of ideas. I love the flavour (as you can probably guess by the number of experiments I’ve happily eaten) and don’t mind the texture, but really would like to have something cake-like to eat if possible. I’d appreciate any suggestions you can offer as to where I might be going wrong. I understand that long-distance trouble-shooting is a shot in the dark at best, but I’m hoping you can give me a few ideas of other things I can fiddle with to see if I can make it work. Thanks!

Goodness Sonya it sounds like you’ve made this cake more than I have, I admire your tenacity! Hmmm, the only things I can think of are to check your oven is running to temperature with an oven thermometer and perhaps look at the incorporation of your gelatin eggs. Take a read of the relevant section in the Q&A which takes you through the process. If the “egg” doesn’t get incorporated sufficiently it could result in a cake that doesn’t set up properly. Do you ever see strands in the mixture, or rubbery bits in the finished cake? Those bits are gelatin that hasn’t dispersed thoroughly. Be sure to place your baking sheet into the oven right from the start so that the cake tin sits on a hot base – this will help with even cooking. Also, once it comes out of the fridge and cools down, put your cake (still in the tin and wrapped) into the fridge for at least 3 hours or even better overnight to firm up. Other than those suggestions I’m at a loss – unless you live up a mountain, in which case everything is very different at altitude 😉 . Just so you know, when you take the cake out of the oven it will be dark brown (due to the honey) but not burned obviously and will not be completely firm. It will be firmer on the outer edges than in the centre although you are right, it will be coming away from the sides of the parchment. It will be fragile still, which is why you need to keep it in the tin as it cools.
Anyway, if you decide to give it another go then do let me know what happens. And if it fails again, you’ll have to get yourself a plane ticket to Vancouver and we can make it together 🙂 🙂

I followed this recipe to a T. After baking an hour, the top was black (which is fine, I can get over that) and the knife inserted in the middle came out clean. I took it out and cooled it completely. I cut around the edge, and then tipped onto a plate. After the top layer came off, the rest pour out like sludge. Thoughts?

Thank you so very much for sharing this gem of a recipe! I’ve been running on fumes since going AIP from regular Paleo and this is just wonderful to have handy. Keeping up with three small children and nursing, I desperately needed a good snack to grab and bonus that my family loves it. I made this loaf this morning and it’s nearly gone; three little boys devoured it today (even one that despises bananas!). Your website is beautiful and I haven’t made anything yet that I do not love. So grateful for your time and generosity. Cheers!

I love this recipe. I didn’t have leaf lard so I made it with butter. Do you know if pumpkin or apple can be substituted for the bananas? I wanted to try some alternative versions. Hmm, now that I think about it maybe not because of the lack of starchiness?

Hi Kate, I want to make your delicious tea cake with apple sauce instead of banana or a combo of both (mainly because I only have one banana :). Do you have an idea how much apple sauce I’d use to replace the banana?

Sorry, but too much sugar for those who have digestive issues, particularly those with Candida……….the bad bacteria would have a feast and enjoy the honey, too…….I’m trying to heal my gut so lessen the sugar…..would using sweet potato and 1 banana work?

That was a very early recipe for my blog and I agree with you, there is too much sugar. I keep making a mental note to change the recipe but haven’t done so yet. If you remove the honey altogether and use a banana and sweet potato, of course the cake will work but it will be a lot drier. If you want to stay on the right side of the sweetener but are after a treat, have a look at my pear and parsnip cake, which is sweetened only with fruits and veggies. Like the banana cake it is dense (coconut flour) but it is definitely moist. http://healingfamilyeats.com/pear-and-parsnip-teacake-aip-paleo/

I hope it’s okay that I ask a question – I’m new to AIP-related baking, and I’m still trying to get the hang of the whole gelatin egg, thing. >,< Most other places I've seen use 1T gelatine to 1T cool water, and 2T hot water), but yours is the first site I've come across that uses lemon juice. Is there a reason for that, as well as why your ratios for liquids + gelatin changes from recipe to recipe (for most I think you use lemon, but for others, you don't, and for another, you used ACV – was that for taste reasons?)? I've never tried it with lemon, so I'm curious if that affects the food's texture, or gelatin's hold. Regardless, thank you so much for sharing this with us! Beautiful pictures, and a wonderful site!

Hi Christy. Lemon or ACV is there to create the acidity needed in order to create a reaction with the baking soda. You could put it elsewhere in the recipe, however I use it as part of the liquid needed for the consistency I want. Thanks for popping by and I hope you enjoy the cake 🙂

Oh goodness, I didn’t even notice the baking soda in the recipe lol Thank you so much for explaining ^_^ I haven’t been able to get the ingredients for everything yet, but can’t wait to make it (my dad loves banana bread, so it’ll be a special treat for him). Besides saying thank you, I meant to say I love your plates in the pictures, by the way – the designs are gorgeous 🙂

Hi! I’m hoping to turn your Banana Bread into cupcakes. I’d really like to have a SCD complaint cupcake on my Sons birthday. I’m not too fussed If its not the typical texture of a cupcake. What would you suggest for baking time? And a SCD legal egg-free frosting to go on top?

Hi Chantelle, yes you can definitely do that. With baking time it depends on the size of your cupcakes, but if you make 6 decent size ones check them at 15-20 minutes and when they’re just firm you can remove them and the mixture will firm a little more as they cool down. Check out this frosting which is SCD legal.
Happy birthday to your son!

This did not turn out well for me at all. I let it cool over night and there was a layer of gelatin and there was coconut oil around the edges. I am going to slice it and bake it to see if I can dry it up a bit. The flavor was great, but the consistency, not so much!

Sorry it didn’t work out for you Kathleen. The layer of gelatin and extra coconut oil suggests that the mixture wasn’t properly combined, or perhaps the gelatin egg wasn’t added quickly enough and it had started to set. I hope you give it another try.

Hi Kristine, my recipes take into account the Autoimmune Protocol as well as mostly GAPS recipes, which is why I don’t use ingredients such as nut flour. I’m sure you’ll be able to find an almond flour banana bread if you google it. Good luck.

Is shortening AIP compliant? Since it’s vegetable oils, I’m guessing not. Did you know that Crisco (#1 topselling brand of shortening) was originally developed and sold as a candle wax alternative? Yup, it’s to burn when you run out of candlesl. The company almost went bust when electric lighting was installed in cities, until the company owners discovered that people could eat the stuff and not die. So it was
re-marketed as a cooking fat alternative. Frankly, I wouldn’t even feed it to birds. How about organic lard or tallow? Or coconut oil? Those are AIP compliant, and full of good saturated fats. I use tallow for coconut flour cookies and it’s super. Thanks!

Hi! I wasn’t sure where best to comment… But I have started adding in gelatin to my paleo diet and notice some pretty serious constipation! What are your thoughts on this? I keep reading it’s helpful and healing… We do bone broth some already and I finally ordered the good stuff to use in treats and baking and adding to loose broth but now I’m sad. Help? Thanks so much in advance.

[…] also baked this delicious AIP and GAPS friendly banana and cinnamon teacake from Healing Family Eats because it was Christmas and my birthday and the holidays and I wanted some kind of treat to take […]

[…] I found the flavor of the Cinnamon Honey Butter really developed nicely overnight, so if you’re planning on serving this at breakfast, make it the night before! Also let it sit out at room temperature so the fluffy texture is preserved, otherwise the palm shortening will harden at refrigerator temps. It will be particularly good with these delightful AIP recipes: Pumpkin Spice Bread, Banana Muffins, and Banana Cinnamon Tea Cake! […]

I’m Kate, mother of two, wife of one! I’m also a Nutritional Therapy Practitioner, Restorative Wellness Practitioner, Certified Gluten Practitioner, Certified AIP Coach and qualified chef, living the dream in Vancouver, BC. I’m passionate about the health of myself, my family and YOU. It’s great to have you here, make yourself a mug of bone broth and hang out with me for a while.

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I'm Kate Jay, mother of two, wife of one! I'm also a Nutritional Therapy Practitioner, Restorative Wellness Practitioner, Certified Gluten Practitioner, Certified AIP Coach and qualified chef, living the dream in Vancouver, BC. I'm passionate about the health of myself, my family and YOU. It's great to have you here, make yourself a mug of bone broth and hang out for a while.

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The purpose of this blog is to share the recipes I make for my family as part of our journey to better health. From time to time I may make reference to our own healthcare treatment. I am not a functional or medical practitioner, therefore any opinions I share are my own and should not be construed as healthcare advice but for educational purposes only.